Khmer Amok Trey (Fish Curry in Banana Leaf)

About This Recipe

Amok is one of Cambodia's most celebrated dishes — fish (or sometimes shrimp or chicken) is cooked in a rich, fragrant curry paste, coconut milk, and sometimes egg, then steamed in banana leaves for a gentle, delicate finish. The banana leaf imparts a subtle aroma and presentation is stunning. It's a dish for special occasions. Rooted in the everyday cooking of Cambodian kitchens, Khmer Amok Trey (Fish Curry in Banana Leaf) balances technique and tradition: the white fish fillet (snapper or bass) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the white fish fillet (snapper or bass), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 600 gwhite fish fillet (snapper or bass)
• 1 cupcoconut milk
• 3 tbspkhmer red curry paste
• 2 leaveskaffir lime leaves, torn
• 1 tbspfish sauce
• 1 tbsppalm sugar
• 1egg (optional)
• as neededbanana leaves, for wrapping

Instructions

1. 1

   Prepare curry base

   Stir curry paste into coconut milk until smooth. Season with fish sauce and palm sugar.

2. 2

   Add fish

   Place fish pieces in banana leaf parcels or a small bowl. Pour curry over fish.

3. 3

   Add egg if using

   If using egg, crack it into the curry. Fold banana leaf or cover.

4. 4

   Steam

   Steam in a bamboo steamer or pot for 20–30 minutes until fish is cooked through.

Variations

• •

  Use shrimp instead of fish

• •

  Add vegetables like eggplant

• •

  Use chicken thighs

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 2 days. Reheat gently by steaming. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions